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Yield: 4 to 6 servings (about 5 cups)
Ingredients:
2 dozen shucked oysters, with their liquor
2 tablespoons vegetable oil
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
1 1/2 teaspoon salt
1/2 teaspoon cayenne
3 bay leaves
1 tablespoon chopped garlic
1/4 cup chopped parsley
1 cup water
4 cups cubed white bread
1/3 cup freshly grated Parmesan
Method:
Preheat the oven to 375°F.
Drain the oysters, reserving 1 cup of the liquor. Set aside.
Heat the oil in a skillet over medium-high heat. Add the onions, bell peppers, celery, salt, and cayenne. Saut‚ for about 5 minutes, or until wilted. Add the bay leaves, garlic, and parsley. Saut‚ for about 1 minute.
In a mixing bowl, combine the bread mixture with the oyster liquor and enough water to moisten.
Add the moistened breadcrumbs to the vegetables in the skillet and cook for 2 to 3 minutes, stirring constantly. Add the oysters and the Parmesan cheese. Stir to mix well and remove from the heat.
Oil a 9 X 11-inch baking pan and pour in the mixture. Top with more Parmesan and bake for about 1 hour, or until bubbly and golden brown.
Remove the bay leaves and serve hot.
Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured on the A Local Thanksgiving Episode of Emeril Green.
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